New Zealand Lamb – Shortloin
Lamb

New Zealand Lamb – Shortloin

Thickness

N/A

Weight Range

0.50 – 27.20 Kg

Trim

Short Loin is prepared from a Loin by the removal of specified ribs parallel to the Forequarter cutting line. To remove the ribs a cut is made along the contour of the specified rib severing the dorsal edge of the thoracic vertebrae.